Djej Bil Besla Algerian Chicken With Onions Recipes

ALGERIAN CHICKEN AND OLIVE STEW

Steps:

• In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
• Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
• Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
• Stir in olives and lemon juice; simmer 8 minutes.
• Season with salt and pepper; serve over couscous or rice.

CHTIT'HA DJEDJ (ALGERIAN CHICKEN IN SAUCE)

Steps:

• Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
• Add stock, stir and bring to boil.
• Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.

SHORBA BAIDHA - ALGERIAN CHICKEN SOUP.

Steps:

• In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
• Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
• Remove the chicken from the bones & place the chicken back in the pot.
• Add the chickpeas to the pot & simmer for further 10 minutes covered.
• Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
• Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
• Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.

DJEJ BIL BESLA (ALGERIAN CHICKEN WITH ONIONS)

Steps:

• Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste. Transfer paste to a large bowl and stir in cumin, paprika, and turmeric.
• Stir in 3 tbsp oil and then add chicken thighs and drumsticks. Toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.
• Heat remaining oil in an 8 qt Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces and cook, turning once, until golden brown on both sides, about 10 minutes. Transfer to a plate and set aside.
• Add saffron and onions to pot. Season with salt and pepper and cook, stirring occasionally, until soft (about 15 minutes).
• Return chicken to pot along with lemon slices and 1 cup water and bring to a boil. Reduce heat to medium-low, and cook, covered, until chicken is cooked through (about 40 minutes).
• Remove from heat and scatter olives and cilantro over chicken. Serve over rice.